This No Bake Mango Cheesecake is a complete and utter celebration of summer! A creamy mousse-like cheesecake loaded with 3 BIG mangoes and is surprisingly straightforward to make with your food processor.
No Bake Mango Cheesecake
When I photograph beautiful cakes like this, it sometimes makes me wish I wasn’t the Queen of Brown Food. Salisbury Steak, Pot Roast, Beef and Mushroom Pie, Cottage Pie, Guinness Stew, Chickpea Curry, Lentil Soup…. if it’s brown-and-ugly-but-delicious, there’s a good chance I’ve already shared it and had the pleasure of trying to capture a photo of a pile of brown gloop so it looks as irresistibly delicious as it tastes.
Though just writing that list out reminds me of all that saucy brown deliciousness….. and actually, no. I would never give up my brown foods to be a pretty cake blog! 😂
This No Bake Mango Cheesecake is a classic example of what started out as a cruisy week ending up in a whirlwind of mango pureed chaos / bliss. I happened across bargain scruffy looking mangoes at Harris Farm Markets (Instagram followers know I’m there practically every day!) – $2.99 / kg (that’s $1.50/lb) for beautiful ripe, juicy mangoes that were blemished on the outside yet perfect on the inside.
Helloooooo mangoes! She who can’t resist a bargain loaded up, and this was the result:
Classic cheesecake biscuit base.
Creamy insanely mangoey mousse-like cheesecake filling – NO BAKE!
Topped with mango jelly (soooo pretteee!), piled high with whipped cream (optional, but again, soooo pretteee!), more mangoes, and passionfruit – yet again, because… well, for no reason other than it’s soooo pretteee!!! 😂
If I’m making a mango cheesecake, it’s got to seriously taste of MANGO. As luck would have it, I shared my first mango cheesecake attempt live on Instagram stories just on Monday this week, the wonderful folk over at Mangoes Australia saw it and within 4 hours – this was delivered to my house. I KID YOU NOT!!!
A big, beautiful tray of ripe Honey Gold Mangoes for me to use to keep recipe testing so I could perfect the mango cheesecake to share here.
PERKS OF THE JOB!!!!!!!
Don’t get too jealous, if you could see the state in which I live and that I no longer have a dining room because I sacrificed it to use as my photography and video “studio” (a term I use loosely because it’s about as un-pro as a studio can be), and the frustration at times of making the same recipe over and over again in order to make it good enough to share on my blog, not to mention taking photos and filming the recipe video…..
Oi. Plenty of recipe failures over here that never make it to the publishing table.
VERY happy that this wasn’t one of them!!!
I think you’ll find that this mango cheesecake recipe has a wee bit more mango in it than others. Because I was determined that it be appropriately mangoey, rather than just a yellow cheesecake with a mango fragrance.
This is made almost entirely in a food processor. I’d like to say in one go, but no. Biscuit base blitzed first, then the mangoes, then throw the other filling ingredients in, blitz and pour.
Because this is a NO BAKE Mango Cheesecake, it’s made with gelatin to set the filling. I use powdered gelatin because it’s readily available at supermarkets (baking aisle) – as opposed to gelatine sheets. Also the setting strength of gelatin powder in different countries is very similar, whereas I’ve seen inconsistencies with gelatin sheets.
There is no need to fear using gelatin powder! Follow the recipe steps exactly – the key part is to sprinkle the gelatin powder over the surface of a bowl of water, rather than dumping in spoonfuls (which will result in clumps). And don’t stress even if you end up with clumps! I did in my first attempt and it still worked out fine – read the recipe notes for how to deal with this.
I promised that this No Bake Mango Cheesecake had a soft mousse-like filling, and here’s a photo to show you. Nothing like jelly, see? 🙂 Aerated – thanks to the food processor blitzing!
I decorated this with cream, more mangoes and passionfruit for no reason other than to make it look pretty. The cheesecake is fabulous as it is without these toppings. The first time I made it, I just piled on chopped mangoes and it was delicious but it was very orange, as you can imagine. The cream breaks up all that orangeness, it’s always welcomed in any dessert, and provides a soft cloud to pile up plenty more fresh mango and drizzle over passionfruit pulp, if you should choose.
I gave away most of this cake because….well, dangerous!!! However, there’s a big chunky slice of this actual cake in these photos sitting in the fridge and I hear Netflix calling my name… Happy weekend! – Nagi xx
More Cheesecake recipes
Strawberry Cheesecake – a magical combination!
WATCH HOW TO MAKE IT
Note: accidentally edited out the step in video where gelatine is added into filling! Please follow written recipe.
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No Bake Mango Cheesecake
Ingredients
Base:
- 150 g / 5 oz Arnott’s Marie Biscuits (17 crackers), or digestives, Graham Crackers or other plain sweet biscuit
- 100 g / 3.5 oz unsalted butter , melted
- 2 tbsp white sugar
Mango:
- 700 g / 1.4 lb mango flesh (2 large mangoes) (Note 1)
Filling:
- 4 1/2 tsp gelatin powder (Note 2)
- 1/2 cup cold tap water
- 500 g / 1 lb Philadelphia cream cheese, softened (2 blocks)
- 2/3 cup caster sugar (superfine white sugar)
- 1 1/4 cups whipping cream*
Mango Jelly:
- 3/4 tsp gelatin powder (Note 2)
- 1/4 cup cold tap water
- 1 tbsp lemon juice
Toppings (optional):
- 1 1/4 cups whipping cream*
- 1 tbsp white sugar
- 1 tsp vanilla extract
- 1 large mango, cut into cubes
- 2 passionfruit
Instructions
Cake pan:
- Pan – Use a 22 cm / 9" springform pan (or similar size). Turn the base UPSIDE DOWN (for ease of removal later).
- Line – Place a square sheet of baking paper on the base, then secure in springform pan (see video) with excess paper hanging out sides. Grease sides with butter and line with paper.
Biscuit base:
- Blitz crackers into fine crumbs in a food processor.
- Press – Add butter and sugar, blitz until combined. Pour into prepared cake pan. Press down firmly – base only, not sides.
Filling:
- Bloom gelatine – Put water in a heatproof bowl. Sprinkle gelatin over surface (don't dump in centre). Stir to partly dissolve. Set aside 5 minutes – it turns gelatinous.
- Melt gelatine – Microwave 15 seconds on high x 2, stirring in between. Stir until dissolved (few tiny specks ok). Cool 5 minutes, but it must still be liquid when you add it into the cheesecake mixture. (You can re-melt in the microwave if necessary).
- Puree mango – Place mango in food processor. Blitz until smooth. Measure out 3/4 cup and reserve for mango jelly, set aside.
- Cheesecake filling – Add cream cheese, cream, sugar and gelatine mixture into food processor (2.5L/2.5qt/10 cup+ capacity – Note 3). Blitz for 30 seconds or so until smooth.
- Pour into cake pan. Refrigerate 3+ hours until top is set before pouring the mango jelly on top.
Mango Jelly:
- Bloom gelatine – Pour water into bowl, sprinkle over gelatin. Leave 5+ min. Microwave on high 2 x 10 sec, stir well until granules dissolved. Set aside 5 minutes to cool.
- Add mango – Place reserved mango puree (from step 4 under Filling) and lemon in a bowl. Pour over gelatin and whisk well.
- Pour over cheesecake filling. Tilt cake around to spread.
- Refrigerate 12 hours+.
- Release pan sides, then use overhang paper to slide cheesecake onto serving plate. Then slide the paper out from under the cheesecake.
Decorations:
- Whip cream – Place cream, vanilla and sugar in a bowl. Whip until the cream is softy whipped.
- Decorate – Swirl the cream on top of the cheese. Top with more chopped mango and passionfruit pulp. Serve and relish in praises!
Recipe Notes:
Nutrition Information:
LIFE OF DOZER
I went to the bathroom and he took my spot! His motto: You snooze, you lose.
Love this recipe and have made multiple times and always comes out perfect!
I’m wondering if anyone has tried using a different fruit? Like pureed strawberries??
I’m an absolute fan of the no bake mango cheesecake, but i had spare strawberries so decided to try swapping. I followed the original recipe exactly, just swapping 2 punnets of strawberries for the mango. It came out really well, but maybe not quite set enough. If I make it again I would possibly add a little more gelatine.
I have read this recipe over and over. ??? Why do I have all the mango puree left. Was it supposed to go in the layer with the cheese!
My family has several mango trees and so when mango season comes around we are just overwhelmed with mangos. Last season, I made this recipe several times, for my family (who loved it), for some of my work friends (who also loved it) and I made it for my boyfriend who took it to his work for his work mates, and guess what? They loved it!
Mango season is back and I am so excited to make this recipe again. Even my family and boyfriend has requested it again.
Super easy, delicious, and is a great way to get rid of some mangos.
Absolutely love this cheesecake. Made it for a family get together. Thank you, will trying freezing a few as we grow our own mangoes.😊
I made the no bake cheesecake last week, loved it and moved up to this after buying some big juicy mangos at the shops. I only had 2 mangos and topped the cream with fresh kiwi, absolute winner. Love your work Nagi.
This is hands down the most delicious, professional looking cheesecake I have made. It’s so creamy and full of flavour yet so easy to make.
I have made this 3 times since Christmas.it is delicious and everyone loves it.
Hi um I haven’t made this yet but i really want to as it just looks amazing !!!!! I was wondering if the you can make this without using Gelatin? Thanks so much!
I made the mango no bake for Christmas Day – light and yummy. So easy!
This looks so delicious. Can I use mango flavoured jelly instead of Gelatin? Has anyone tried?
Amazing! Made this for Christmas Day and it was well loved. Not too sweet, not too “cheesy”. Really easy to make
Made it for Christmas this year and it blew everyone’s mind! Best cheesecake recipe EVER!
This was over-the-top delicious and very well received – thank you! I’ll be making this again for sure.
A couple of notes for anyone considering making it:
-Highly recommend serving with the whipped cream and chopped mango – the cake is delicious as is, but the toppings add extra wow factor and freshness. We served them on the side so that people could choose their own, and this also made easier to put the leftovers away.
-I didn’t have a large enough food processor for the last couple of mixing steps, but a combination of stick blender and whisk worked great. Definitely don’t be put off if you don’t have a food processor.
My first cheesecake! Such an easy recipe to follow and sooo tasty! Will be making again and again
Hello/ when you slide paper under cheese cake do you leave the base on and then slide to serving plater? Thank you / love your books
Hello everyone silly question but the cream cheese says 500g (2 blocks) – so is that 500g in total or is it 2x500g??? Making it now 🥴
Hi Donna, just made this for the 10th time yesterday. Its 2 x 250g cream cheese, total 500g. Best cheesecake. Merry Christmas!
Its 500g in total. Each block is 250g
This was over-the-top delicious and very well received – thank you! I’ll be making this again for sure.
A couple of notes for anyone considering making it:
-Highly recommend serving with the whipped cream and chopped mango – the cake is delicious as is, but the toppings add extra wow factor and freshness. We served them on the side so that people could choose their own, and this also made easier to put the leftovers away.
-I didn’t have a large enough food processor for the last couple of mixing steps, but a combination of stick blender and whisk worked great. Definitely don’t be put off if you don’t have a food processor.
The philly cream cheese in Aus is 250g a block. So it’s 500g total/2 x 250g blocks
Absolutely delicious, just enough sweetness, light and easy to make. Will be making it again!!
that is 2 x 250g, 500g total
Made this a second time for a family pre-christmas lunch and everyone went wild for it! Never gets old – absolute best cheescake recipe on the internet!
It is only 500grams so x2 250gran Philly blocks! Room temp helps too!
it’s 500g total as it says (i.e. 2 standard blocks), not 1kg.
I’m wondering if ok to make this mango cheesecake in a bigger springform pan mine is 1cm bigger, should I increase amount of ingredients.?
How far in advance can this be made and kept in the fridge? 3 days?
Yes I’m asking a recent question can it be made 2 days prior to serving
I would LOVE to know how far in advance this can be made and if anyone has successfully frozen it (without the tipping). Thanks!